BEEF JERKY #2

Instructions

1. 1

   Trim all external fat from meat and cut into 1/4" - 1/8" slices (or have store meat-cutter do this, it's his job!).

2. 2

   Cut into 1" wide strips length-wise.

3. 3

   In a large bowl put: 2c. soy sauce 1 1/2 tbls. liquid smoke 1 tsp. worcestershire sauce 1/2 c.dark brown sugar 1/2 tsp. granulated garlic dash of cayenne pepper powder For HOT & SPICY add: 1tbls. crushed red pepper For EXTRA HOT: Leave alot of crushed red pepper on beef strips!!!

4. 4

   Place strips in marinade and stir and poke with a fork to thoroughly distribute marinade.

5. 5

   Cover and put in refigerator for 24-48 hrs (the longer the BETTER!).

6. 6

   Place strips in a kitchen strainer.

7. 7

   Shake off excess marinade and place on dehydrator racks.

8. 8

   Follow dehydrator insturctions for beef jerky.

9. 9

   You don't have a dehydrator?!

10. 10

    NO PROBLEM!!!

11. 11

    Remove oven racks.

12. 12

    Place foil on bottom rack and replace at lowest position.

13. 13

    Thoroughly CLEAN & DRY top rack and lay strips width-wise across rack.

14. 14

    Put at middle position and turn on oven to lowest setting.

15. 15

    Leave oven door open a crack to allow excess moisture to escape.

16. 16

    Jerky is done in 6-24 hrs depending on thickness of strips.

17. 17

    Jerky should be dry and able to bend without breaking or crumbling.

18. 18

    Store in zip-lock bag for weeks or freeze for up to one year.